|Almonds, water, coconut oil, blender. Almond cream get the money.|
Until recently, this has been a huge annoyance. Every time I sat down to eat with someone I would have to explain my bizarre allergy.
"WHAT!?!?!? You can't drink milk!?! How do you eat cereal? You can't eat ice cream!?! I couldn't live without ice cream!!!!"
Not to mention the fact that Americans cover everything they eat in cheese. It's still annoying today, but there are a lot more options and better food labeling, I've also built up a bit of a tolerance.
The conversation at the table is a little different too. "Oh you don't eat dairy? Well, I'm gluten-free vegan. Is this organic?"
I still can't eat things like heavy cream though, and neither can most people in the world. So what's a good substitute when you need to make something like a Brandy Alexander or a Grasshopper?
There are plenty of milk substitutes: Rice milk, almond milk, coconut milk, hemp milk, etc, but none of them have the consistency of heavy cream. No problem, just add coconut oil!
A tablespoon of coconut oil makes two cups of milk-substitute nice and thick and creamy! I decided to make my own almond milk to try it out. This seriously couldn't be easier: Soak almonds in water over night, then put them in a blender with water and coconut oil. Strain out the blended liquid and you're finished!